Grandma Borghild Curtis' Cream Lefse

Preparation

Griddle-lefse:
Grill time:
Yield:

Hot
Brown bubbles form
Huge batch

Ingredients

Whipping cream
1/2 & 1/2 cream
Milk
Flour
Salt

1 cup
1 cup
1 cup
3 1/2-4 cups
1/2 tsp

Instructions

1. Warm the cream, 1/2 & 1/2, and milk to almost boiling.
2. Mix in the flour and salt while the dairy is still hot.
3. Allow dough to cool slightly.
4. Roll an egg size piece of dough on a mediumly floured surface until fingernail thin and about 14" diameter.
5. Fry dough round on a griddle and flip when bubbles form.
6. Fry dough on the other side until wet/doughy spots are gone. The lefse round will have lightly scattered brown fried spots.

Storage

• Carefully stack and store brittle fried rounds in container in cool dark place.

Serving

1. Lightly and quickly run hot water over the brittle lefse round.
2. Place on a towel and cover to moisten the lefse. Keep the rounds separated if preparing multiple rounds.
3. Wait 10 minutes or until the lefse round is pliable.
4. Spread butter and sprinkle sugar on half the lefse round.
5. Fold the lefse over the buttered and sugared half.
6. Repeat step 3-4 until the desired serving size is reached.
7. Eat lefse.

Special Note

Thin dough and a good floured work surface is the key to good cream lefse.